In the Kitchen with Sigona’s Featuring: Local Navel Oranges

Spiced Orange, Jicama and Pomegranate Salad with a Honey-Lime Drizzle

Sweet, tart and crunchy all in one! This dish brings a delightfully bright burst of citrus to any meal. Tajín seasoning is often paired with lime juice and sliced jicama as a refreshing afternoon snack, and we love how it pairs with the flavor of the oranges, too. Serves about 4.

Ingredients:

  • 3 navel oranges, sliced into supremes*
  • About 1 1/2 cups julienne-sliced jicama
  • About 1/3 cup pomegranate arils
  • 1 to 2 Tbsp. chopped fresh mint
  • Zest and juice of one lime, divided (about 2 tablespoons juice)
  • 1 Tbsp. honey, such as Orange honey from Honey Hole Honey Co., found only at Sigona’s
  • Tajín Clásico seasoning, for sprinkling, to taste (or use a combination of salt and chili powder)
  • Sea salt, to taste

Directions: On a large platter, arrange the orange sections (supremes) and the jicama slices. Sprinkle on the pomegranate arils and the mint.

In a small bowl, mix together the lime juice and honey. Use a spoon to drizzle the mixture over the salad. Season the salad with a few shakes of Tajín or a salt & chili powder mixture. If using a salt & chili powder mixture, also sprinkle the dish with about 1/2 to 1 teaspoon lime zest. Serve.

*Supreming citrus: It takes time and patience, but is well worth the effort! To do this, cut the top and bottom off of your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Then, working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between. And there you have it!

 

Citrus Caprese Salad with Beets, Mozzarella and a Basil-Peach Vinaigrette

It’s tart, earthy, creamy, and herbaceous — the nontraditional ingredients used in this recipe allow caprese to be in season almost all year. Finishing with a combination of Sigona’s Summertime Peach White Balsamic and Sigona’s Basil Oil adds a flavor that’s not to miss. Serves 2 to 4.

Ingredients:

  • 2 beets, roasted,* peeled and sliced about 1/4-inch thick
  • 2 navel oranges
  • 8 oz. fresh mozzarella, cut into 1/4-inch-thick slices
  • Sigona’s Basil Oil, for drizzling
  • Sigona’s Summertime Peach White Balsamic, for drizzling
  • Salt and pepper, to taste
  • Minced beet greens and/or leaves, for garnish

Directions: Slice the top and bottom off of the oranges so they sit level. Using a paring knife, slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Cut the oranges crosswise into slices about 1/4-inch thick.

On a serving dish, arrange the salad either in a line or a circle, using a repeating pattern of a slice of orange, a slice of beet and a slice of mozzarella. Season the dish with salt and pepper; drizzle with a bit of basil oil and balsamic. If desired, top with some minced beet greens. Serve.

*To roast a beet: Preheat oven to 400°F.  Scrub the beets and then trim off the root and stalk ends. Save the greens for another purpose, such as salad or garnish. Wrap each beet individually in foil and place on a baking sheet. Roast the beets for 50 to 60 minutes or until they can be easily pierced through the center with a fork. Remove the beets from the oven and allow to cool to the touch. Remove from foil and rub off the skin. They’re now ready for use.

 

Orzo & Citrus Salad with Fennel and Feta

The orzo perfectly picks up the flavors of this simple, citrusy vinaigrette, and the fennel and orange add a lovely fresh taste, not to mention a healthy dose of vitamin C. Adding sliced kalamata olives adds a pop of flavor, not to mention making it a very Sicilian dish. Serve it alongside some Ahi tuna. Inspired by Clean Eating Magazine. Serves 3 to 4 as a side.

Ingredients:

  • 5 oz. uncooked orzo
  • 1 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
  • 1 Tbsp. white wine vinegar
  • Salt and pepper, to taste
  • 1 large Navel orange (try our pesticide-free oranges from Pleasant Oaks Ranch — they’re at their peak right now!)
  • 1/4 medium bulb fennel, cored and thinly sliced, plus 1 tablespoon fronds, chopped
  • 3 green onions, thinly sliced on a bias
  • 1/3 cup crumbled feta
  • 1/3 cup sliced kalamata olives (optional)

Directions: Cook orzo according to package directions. Drain and set aside.

Meanwhile, in a large bowl, whisk together oil, vinegar, salt and pepper. Zest the orange and add the zest to the vinaigrette.

Using a pairing knife, slice away the remaining orange peel and then supreme the navel orange (*directions follow), catching the juice in a bowl. Add juice from bowl, about 2 to 3 tablespoons, to the vinaigrette; squeeze remaining orange membrane for extra juice, if necessary. Whisk to combine. Set orange supremes aside.

Add the drained orzo to the vinaigrette and toss well. Stir in the fennel, fennel fronds and green onions. Gently fold in the orange segments and feta. Serve at room temperature or chilled.

*Supreming citrus: It takes time and patience, but is well worth the effort! To do this, cut the top and bottom off of your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Then, working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between. And there you have it!

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